Back by popular demand: Chef Asta's Chicken Chili! There is nothing quite like a warm, comforting bowl of chili, but this isn't just your average chili - White Oak Pastures' chicken simmers with sweet potatoes & beans in a spiced tomato sauce. Top it with Red Hill Cheddar and Atlanta Fresh Greek yogurt for the perfect bowl of chili! We're partnering with Piedmont during the month of February to bring you heart healthy options. This chili is packed with fresh vegetables, fiber-rich beans and lean cuts of chicken, making it a heart healthy choice!

It's persimmon season and we are taking full advantage with this delicious recipe. You'll pan sear pork tenderloin from Carolina Heritage Farm then serve it atop sauteed mushrooms, persimmon & fresh greens, drizzled with a persimmon vinaigrette.

Get in the Halloween spirit with this orange & black pasta made specially for you by Chef Mike at Storico Fresco! Squid ink makes for a spooky tortelloni bursting with pumpkin & cured Guanciale pork. You'll make a sage & butter sauce and enjoy a salad topped with apples, dried cherries & a balsamic dressing on the side.

Monday October 20th, 2014

Transform your kitchen into Saltyard with Chef Nick Leahy's Be The Chef feature. This dish is the perfect meal to welcome the Fall. You'll love juicy pork chops with a flavorful cider brine. The chops lay over a hash made from andouille sausage, winter squash, sweet potatoes and turnips. Top it off with Saltyard's apple butter, made especially for you by Chef Nick!

Hannah, Atlanta's kimchi queen, will marinade Riverview Farms' pork in her secret bulgogi sauce. You'll simply saute the pork to a tender perfection and serve it in her famous steamed buns, topped with a little kimchi. Sauteed bok choy with garlic & sesame seeds make a delicious side & dinner will be on the table in less than 15 minutes!

Peach season may be over, but our friends at Preserving Place made us a special batch of Hot Peach & Ginger Jam before season was over. Enjoy this hot & sweet glaze over Darby Farms chicken breasts with ginger hazelnut quinoa & sauteed kale on the side!

Monday October 13th, 2014

Transform your kitchen into Saltyard with Chef Nick Leahy's Be The Chef feature. This dish is the perfect meal to welcome the Fall. You'll love juicy pork chops with a flavorful cider brine. The chops lay over a hash made from andouille sausage, winter squash, sweet potatoes and turnips. Top it off with Saltyard's apple butter, made especially for you by Chef Nick!

Riverview pork chops get seared to perfection and topped with a sweet and tangy sauce made from apple cider and mustard. On the side, pearled barley gets jazzed up with apples and fresh mint tossed in a cider based dressing.

Smoked Chicken over Spicy Apple, Kale & Field Pea Salad with Georgia Pecans see more

We partnered with the Atlanta Food Bloggers Society to see which Atlanta food blogger could write the best recipe for G&G. Laura Hall of Sprint 2 the Table came out on top with a delicious, refreshing recipe that highlights the best of the season. Smoked chicken from Pinestreet Market tops a hearty salad of spiced field peas, kale, radish & apples, garnished with delicious Georgia pecans.

Monday September 29th, 2014

Transform your kitchen into Holeman & Finch Public House with this dish from a Southern culinary icon, Chef Linton Hopkins. Eugene Kitchin will prepare Riverview Farm's coffee cured pork shoulder so you can enjoy the taste of slow cooking in a fraction of the time. The pork shoulder is served over a bed eggplant in a spicy mustard sorghum glaze with field peas and top it all off with some skillet kale. You'll instantly feel like a James Beard Award winning chef!

Available through September 24th

Chicken Thighs Simmered with Fennel, Apples & Bacon over Herbed Polenta see more

Chef Nick Melvin is taking over our menu this week to give you an exclusive sneak peek at his new Old 4th Ward Restaurant, Venkmans! You'll love the flavor of this smoked North Georgia trout from our friends at Kathleen's Catch! Brighten it up with a squeeze of fresh lemon & serve over a bed of arugula with sauteed Pine Street Market bacon, tender field peas & fresh herbs.

Local pasta genius, Chef Mike Patrick of Storico Fresco, is about to change everything you thought you knew about pasta. The pie features baked tortellini, eggplant, greens & cheese, made fresh for you by Chef Mike. You'll make a delicious roasted veggie salad, and with just 10 minutes of active cook time, you'll have plenty of time to unwind with a glass of wine!

Monday September 22nd, 2014

Transform your kitchen into Holeman & Finch Public House with this dish from a Southern culinary icon, Chef Linton Hopkins. Eugene Kitchin will prepare Riverview Farm's coffee cured pork shoulder so you can enjoy the taste of slow cooking in a fraction of the time. The pork shoulder is served over a bed eggplant in a spicy mustard sorghum glaze with field peas and top it all off with some skillet kale. You'll instantly feel like a James Beard Award winning chef!

Juicy White Oak Pastures' chicken breasts are slathered in a honey dijon glaze & pan seared to perfection in this delicious dish. On the side, green beans are tossed with a vinaigrette, almonds & fresh tarragon then served with hearty, herbed farro.

Roasted Lamb Sausage with Field Pea, Green Bean & Muscadine Salad see more

The first of the radishes have been harvested and you'll love them in a classic tea sandwich on H&F bread with a spread of Atlanta Fresh Creamery cream cheese & fresh chives. The sandwich pairs perfectly with a hearty cream of mushroom from our friends at Souper Jenny.

Eggplant is the star of the show in this delicious dish by Chef Jarrett Stieber. You'll charbroil the eggplant with figs then lay it over a bed of fresh arugula and a creamy yogurt dressing with H&F rolls on the side.

Don't miss out on this G&G classic that was featured in Flavors magazine! Simmer Riverview Farms' pork chops in homemade pecan milk for a one-of-a-kind gravy featuring Orchard Valley button mushrooms. On the side, enjoy sweet potatoes with fresh thyme. Garnish with fresh herbs to complete this dish that's bursting with down-home flavors.

Simmer Springer Mountain chicken breasts in a savory soup featuring our favorite freshly ground coffee from Octane, roasted peanuts, butternut squash, a touch of honey & a hint of ginger. Set off all the flavors with a squeeze of citrus & a garnish of cilantro. Enjoy it with a freshly baked mini baguette from our friends at TGM Bread.

S&J's crispy pizza crust gets a garlic & oil topping then is covered with sweet caramelized onion and hearty sweet potato greens. Sweet potato greens are one of our favorite things leading into sweet potato season! You'll top it with local gouda cheese & Back to Organics Smoked Sea Salt.

Monday September 8th, 2014

Celebrate the south with this Southern meal with a twist! Muscadines are a sweet Southern grape and like any true Southern food, they go great with fried chicken! You'll love making an easy buttermilk fried chicken breasts from White Oaks Pastures to top a salad of muscadines, green beans & peanuts served with fresh H&F cornbread on the side.

Back by popular demand! Marinate grass-fed beef in a fresh ginger-garlic sauce with a touch of cilantro & lime then form onto skewers. On the side, enjoy a chilled rice noodle salad with sweet peppers, peanuts, sesame oil & sweet chili sauce.

Storico Fresco has infused this pasta with pistachio then stuffed it with even more toasted pistachios and fresh spinach. You'll love it in a brown butter sage sauce. A salad of arugula, figs & pears with a drizzle of balsamic serves as a refreshing late summer side.

Tuesday September 2nd, 2014

Be The Chef with Wrecking Bar's Chef Terry Koval, one of Atlanta's favorite farm to table chefs. Transform your kitchen into Wrecking Bar with juicy Riverview Farms' pork chops smothered in a homemade sweet and savory coffee barbecue sauce. Served over a bed of field peas and carrots then topped with Doux South Chow Chow, this dish will show you why he was dubbed the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.

The Kimchi Queen of Atlanta is back on the G&G menu to help you turn you kitchen into Simply Seoul in under 20 minutes! Chef Hannah Chung is letting us in on her Mushroom Bulgogi recipe featuring Sparta Imperial mushrooms atop her signature steamed buns. On the side, a fresh ginger salad and her famous Kimchi, of course!

Make it a 3 course meal by adding our Cheddar & Gruyere Fondue and Molten Chocolate Cake from the Local Market! Perfect for a Valentine's Day in!

In this creative dish, toasted walnuts combine with roasted bell peppers to create the perfect sauce for a pan-seared rockfish fillet. On the side, you'll saute potatoes & Watsonia Farm's zucchini, then top them with fresh scallions for a truly flavorful side dish.

Creamy Shiitake Mushrooms over Roasted Spaghetti Squash with Fresh Bread see more

Freshly harvested shiitake mushrooms from Sparta Imperial cook in a creamy sauce garnished with pine nuts & fresh parsley. This yummy sauce is served over a bed of roasted spaghetti squash. On the side, Banner Butter's sea salt butter is the perfect topping for a freshly baked H&F bread.

Monday August 25th, 2014

Be The Chef with Wrecking Bar's Chef Terry Koval, one of Atlanta's favorite farm to table chefs. Transform your kitchen into Wrecking Bar with juicy Riverview Farms' pork chops smothered in a homemade sweet and savory coffee barbecue sauce. Served over a bed of field peas and carrots then topped with Doux South Chow Chow, this dish will show you why he was dubbed the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.

This dish is a fresh twist on a Southern Italian classic. Puttanesca is a tangy dish featuring tomatoes, olive oil, capers and garlic. You'll love it over a combination of noodles and ribbons of zucchini & carrot then sprinkled with toasted walnuts & parmesan.

This French classic dish combines mushrooms, spinach and chicken thighs in a tomato and white-wine sauce with fresh herbs. The name can be translated to "hunter's chicken," named for when game birds and wild mushrooms from the woods were a natural pairing. Enjoy it over hearty orzo pasta.